School cafeteria research report can make the cafeteria better serve our students dining, improve its service quality. Understand the degree of satisfaction of students dining in the restaurant, the following is my school restaurant research report for you to organize, welcome to read.
School Dining Room Research Report I
I. Introduction to the survey
(a) Purpose of the survey
To understand the current situation of the cafeteria of East China Jiaotong University of Science and Technology
(b) Survey method
I photocopied the questionnaires 20 copies and sent them to students eating in the cafeteria in the evening. I made 20 copies of the questionnaire and sent them to the students who ate in the cafeteria in the evening. Through the active cooperation of the students and seriously answer the survey questions, I came up with a more reliable questionnaire.
Second, the basic situation of the cafeteria
1. existing cafeteria size
The school's existing cafeteria 5, including a cafeteria, two cafeteria, three cafeteria, new cafeteria, staff cafeteria.
2. Existing cafeteria operations
The cafeteria is mainly engaged in various types of pasta, rice, congee, local snacks and various types of beverages; staff cafeteria is mainly for the school's staff to open, but also open to students.
Third, the student satisfaction survey
(b) Specific analysis
From the analysis of the survey data can be seen that college students are generally dissatisfied with the cafeteria, through the survey I know the students on the cafeteria's various aspects of the evaluation.
1. In the school cafeteria dining time
The data show that: the number of students who always eat in the cafeteria is 77.5% of the vast majority of the remaining 22.5% of the majority of the students have more than half of the time is to eat in the school. For the health and growth of college students, the supervision and construction of a strong cafeteria is very necessary.
2. Dining considerations
The data show that the main considerations for choosing the cafeteria: taste (57.5%), convenience (20%), price (18.75%); the most concerned about the factors are: taste (37.5%), hygiene and environment (37.5%), the price (15%); the main considerations for choosing a dining window: taste ( 52.5%), price (16.25%), service attitude (15%). It can be seen that the flavor, health environment, whether convenient, price and service attitude are the main factors affecting the choice of dining.
3. Facilities
The data shows that satisfied (25%), average (62.5%), dissatisfied (12.5%). More than half of the survey respondents believe that the existing facilities in the school cafeteria is acceptable, but there are still a small number of people are not satisfied, and to achieve a satisfactory level of only 25%, indicating that the cafeteria's facilities are still poorly equipped, to be further strengthened to update the old facilities, according to the needs of the dining staff to increase the supporting facilities in a timely manner.
4. Quality of food
The data show that the taste of food: general (67.5%), poor (20%); nutrition: general (66.25%), no nutrition (21.25%); style: more (38.75%), fewer (43.75%), very little (12.5%). It can be seen that more than half of the survey respondents think that the quality of the canteen's meals is average, and the proportion of those who think that the taste is poor, the nutrition is less, and the style is less is also larger. It is understood that there are several main reasons: First, the cafeteria's dishes at the same price with meat and vegetables is unreasonable, and the change of dishes is too little, although a class of meals have more varieties, but almost all year round are these dishes, it seems monotonous. Secondly, the dishes have a single taste, sometimes talk or sometimes salty, the overall taste is heavy, mainly spicy, no local characteristics, so that people feel that what to eat is a taste sensation, the dishes do not look good. Therefore, we should increase the variety of meals and change the varieties according to seasonality and locality, so as to meet the expectations of most students. The quality of food is the most important aspect of the cafeteria that needs to be emphasized and strengthened. The quality of the meal directly affects the students' health, but also affects the reputation of the cafeteria, which requires the cafeteria to correct the attitude, from the students' health interests, pay close attention to the quality of the meal, with high-quality meals for the students' services.
5. Hygiene
The data show that the survey respondents believe that the cafeteria hygiene is very good (2.5%), general (63.75%), poor (25%), very poor (5%). From the data, it seems that the hygienic condition of the canteen is recognized by most of the people, while there are still some places to be improved, through understanding and summarizing, among which the problems are mainly:? ① The canteen hygiene management is not standardized, the responsibility is not strong, the cleaning is not strong enough, highlighting the fact that during the peak period of lunch and dinner, the cleaning of the desktop and the ground is very untimely. ② The number of restrooms in the cafeteria is too small, and the odor is strong. ③ Individual staff did not wear masks and gloves at work according to the regulations, and the work clothes are too dirty. ④ Halal cafeteria often too thick fumes.
6. Price
The data showed that the respondents thought that the price of canteen meals was unconventional (6.25%), expensive (78.75%), average (11.25%), cheap (3.75%) and very cheap (0%). Although most of the students indicated that the price setting of the cafeteria meal was too expensive. It is understood that the price of food in the cafeteria, especially the price of meat dishes is unreasonable and unacceptable to many students, most of them feel that it is too expensive and in small quantity. For the price of food, the cafeteria can make appropriate adjustments, from the interests of students, appropriately reduce the price of meals in the cafeteria, in order to solve the problem of students said that it is difficult to afford. On the other hand, the current food prices rose, the cafeteria price reduction has a certain limit, for this reason can be part of the rice and noodles, vegetables and meat, etc., the market price of the situation is announced, so that the cafeteria operated by the part of the public, the students feel at ease.
7. service attitude
service conditions in the survey, think good (26.25%), think general (63.75%). Not many think that the cafeteria service condition is good, the reason for this is that the staff of the cafeteria have shown enthusiasm and patience for the students' different meal requirements, but there are also service personnel smile less, stiff expression, some service personnel language indifference, lack of enthusiasm, poor patience, inaccurate measurements of playing food, less, swipe the card wrong number of times, often more than one swipe, and there are often playing the wrong dishes and other issues.
8. dining order
The data show that the respondents believe that the dining order of the cafeteria is very good (3.75%), good (22.5%), general (47.5%), poor (22.5%), very poor (3.75%). The survey reflected that almost average respondents thought that the order of meal preparation in the school cafeteria was average. The survey found that the order of meal taking did not achieve the most satisfactory results, mainly because at lunch time, meal taking is concentrated, often have to wait in long queues, and the area of the cafeteria is too small, resulting in inconvenience to walk around in the cafeteria, queuing up in the wrong queue and queue-jumping phenomenon occurs. The chaos of order in the cafeteria not only reduces the efficiency of everyone eating, but also leads to quarrels and other unpleasant events. Therefore, how to guide and call on college students to eat in an orderly manner in the management of the cafeteria has a great impact on ensuring the quality of college students' diets and standardizing the dining environment in the cafeteria.
9. Meal quantity
The data show that the respondents' satisfaction with the meal quantity given by the cafeteria is: satisfied (15%), average (55%), too much (7.5%), too little (22.5%).
This survey shows that the amount of meals in the cafeteria is relatively reasonable, and there are relatively few cases where the number of meals is not enough.
10. Overall Evaluation
The data shows that the overall feeling towards the cafeteria is very good (0%), good (26.25%), fair (58.75%), poor (11.25%), and very poor (3.75%). From the feeling of the respondents, it seems that the operation and management of the cafeteria is still at a moderate level. It shows that our cafeteria in some aspects, there are problems that can not be ignored, it is worthwhile for us to think y.
Fourth, the cafeteria to improve the proposal
A good cafeteria should be to make everyone in the study of life in a relaxed and pleasant place, the cafeteria can only continue to improve the quality and service in order to make the student's life better.
(a) attach great importance to high standards and strict requirements
In the school cafeteria operation and management, service to students, for the sake of the students of the idea can not be changed, which is as a cafeteria operator due diligence, but also to make the students, so that the school is better to develop the basis.
First of all, the operator should pay attention to the students' dietary health problems. Macro-appearance, most colleges and universities have to take measures for the students' food health, but we must pay attention to the students' dietary problems fundamentally, strengthen the health aspects of the test, pay attention to the food nutrition, and constantly improve the food structure, so that the students eat healthy and nutritious, so that the cafeteria better serve the students, and is conducive to the better development of the students.
Secondly, the school should make appropriate changes to the relevant regulations, in a rigid way to the school cafeteria to make reasonable regulations, in order to improve the cafeteria chef as well as the service quality of the service personnel.
Finally, the operator should comprehensively examine the environment of the cafeteria and the surrounding environment, and organize and improve the good hygiene environment, and strive to provide a good environment for students. At the same time, strengthen the monitoring of cafeteria hygiene, improve the quality of health and safety.
(b) the formation of the appropriate management organization
To set up the appropriate management organization, the development of relevant management systems, such as: cafeteria management leading group, food hygiene management committee, good management office, etc.; at the same time the establishment of the contract target management, food hygiene and safety, safety practices, job responsibility in all aspects of the building of spirituality and civilization, the internal staff rewards and penalties and other management systems, so that the business management Behavior has rules to follow. It is recommended that each system be bound into a book and issued to each cafeteria staff.
(C) strengthen the details of management
As the saying goes, details determine success or failure. The cafeteria is more of a place to pay attention to details, especially in terms of hygiene work. For example: the cafeteria should purchase a set of tableware storage tools to change the status quo of unhygienic chopsticks storage; according to the needs of the students, timely adjustments to the corresponding
corresponding to the price and type of dishes and so on.
(D) Harmonious management mode
School participation in the management of the canteen, to guide the management of canteen operations; operators to implement computerized management, and monthly to the school to provide all the costs of materials detailed consumption and cumulative situation to provide detailed supervision basis; operators and student council and staff representatives to establish mutual trust and communication system, regular consultation, *** with the good canteen.
(V) Establishment of interest control mechanism
Establishment of interest control mechanism to ensure the sustainable development of the cafeteria operation. In the operation and management of the cafeteria, to do cost management and return on investment analysis is essential. It is recommended to set up specialized financial personnel to do a good job of statistical analysis and control. For example, the establishment and sound internal control system, quantitative management of all material costs, procurement to the vegetable market changes at any time to reflect the maximum choice of incoming channels within the freshness of the time allowed.
School cafeteria research report II
Summary]The cafeteria is in the school of secondary school students eat three meals a day, is the place where every student must go. According to the survey 96% of students' meals are in the school cafeteria to solve the problem. The cafeteria is closely related to the study, life and health of secondary school students. The cafeteria is not only one of the school's hardware facilities, but also an important part of the school's management. In order to better understand the situation of the school cafeteria, for the school to better strengthen the management of the cafeteria, we did a survey on the school cafeteria, a more comprehensive understanding of the current situation of the school cafeteria, in order to further strengthen and improve the supervision of the cafeteria to provide a basis.
[Keywords] school cafeteria, eating, queuing, dining
I. Design of research study activities
1, the research topic: a survey report on the school cafeteria
2, the subject of the research objectives: the problem of meals in the cafeteria and queuing up in the cafeteria
3, the activities to prepare: paper, pens, questionnaires, cameras, etc.
4, the research method: questionnaire survey, field survey
5, the process of activities: the following table
Time
2,3 weeks
4,5 weeks
6,7 weeks
8,9 weeks
Stage Tasks
Completion of the opening report
Designing and distributing questionnaires < p> Fieldwork, interviews
Screening, finalization
Stage objectives
According to the time, specific, detailed into the study
Randomly surveyed the students in each class in the cafeteria
Further understanding of teachers and students in the cafeteria
Main research methods
Data query method
Questionnaire Method
Interview Method
Data Inquiry Method
Background of the Study: There are more than 3,500 students in the school, and the number of visits to the cafeteria is more than 1,800 per day. Therefore, the existence and development status of the student cafeteria is not only related to the students' and teachers' living problems, but also to a greater extent to the students' and teachers' physical health and learning conditions. However, according to the survey: there are a lot of discordant factors between the student body and the cafeteria, which, if allowed to spread and develop, will inevitably affect the normal operation of the school. In order to understand the overall situation of the student cafeteria in our school, to further improve the level of work of the cafeteria, to improve the quality of life of students and create a harmonious dining environment, is now our school cafeteria situation for the following survey.
Second, the investigation notes
This research activity field visits to the Quzhou Experimental School cafeteria and Changshan County, Changyi Middle School cafeteria.
Research time: January 20 to February 20, 2011
Research method: questionnaire survey, field survey
1, dishes:
① For the price of dishes, 40% of the students think that they can afford it. 60% of the students think that the price is too high, of which, 20% of the students think that the price of meat dishes is too high.
② The cafeteria's single dish, the same price on the meat and vegetable mix is unreasonable, and in the same day there is often a duplication of dishes.
③ dishes with a single flavor, sometimes talk or sometimes salty; with less oil; no local characteristics; dish color is not good.
2, service:
In the survey of the cafeteria in all aspects of the service situation, 60% of the students recognized and accepted the service work, 40% of the students were not satisfied. The reason for their dissatisfaction, manifested as: service personnel smile less, stiff expression; language indifference, lack of enthusiasm; poor patience; playing the measurement of inaccurate food, less; brush card error more often, often more brush; and there are often playing the wrong dishes and other issues.
3, health:
The survey on the overall health satisfaction of the cafeteria shows that: 50% of the students think that the cafeteria health to be further improved, 30% of the students think that the general, 10% of the students think that the students are satisfied with 10% of the students think that it is very poor. Among the problems are:
① canteen hygiene management is not standardized, the responsibility is not strong, cleaning is not strong enough. Especially at noon after the sixth grade meal on the table and chair damage is not timely cleaned up, resulting in the subsequent eighth grade meal without a better seat.
② Individual staff members did not wear the required work clothes and masks at work, and their work clothes were too dirty.
④ The floor of the cafeteria room is slippery, especially on rainy days, and there is water and rice stains in some places, and the surrounding environmental hygiene is poor.
4, meal card:
In the surveyed students, the problems are summarized as follows: the phenomenon of playing the wrong card occurs in a high proportion; the non-human factors caused by the card loss of magnetism to replace the card charges up to 20 yuan unreasonable.
5, discipline:
In the survey of students, the problem is summarized as follows: to go to the cafeteria on the way to the cafeteria is still running to the cafeteria to eat behavior; in the cafeteria, there are still some people in the phenomenon of queuing up to eat, especially for girls is particularly serious.
Third, the questionnaire survey
Investigators: Ruan Ziyuan, Zhou Yicheng, Mao Ruohao, Zhu Hao Dong, Zheng Wuji
Written by: Ruan Ziyuan, Zhou Yicheng
The questionnaire survey location: the school cafeteria
The survey was conducted between January 20 and February 20, 2011
The survey target: the school's students of the seventh to eighth grades
The survey was conducted by: the students of the seventh to eighth grades
The survey target: the school's students of the seventh to eighth grades
The survey target: the school's students of the seventh and eighth grades
Fourth, reflection and recommendations
In this survey, it shows that our cafeteria in a large area, there are problems that can not be ignored, it is worthwhile for us to think y. Now for the above situation to put forward the following suggestions, I hope to help improve the cafeteria.
(1) to "urban and rural environment comprehensive improvement" as an opportunity to do a thorough job of the internal and external health of the cafeteria to create a good dining environment.
(2) The development of a perfect incentive mechanism, increase the training of the cafeteria staff. For better performance in the work of the staff to give incentives, poor performance to be penalized, until dismissal.
(3) The canteen should purchase a set of tableware cleaning and disinfection tools to ensure that tableware hygiene. And a person shall be responsible for acceptance.
(4) According to the needs of students, adjust the price and types of dishes accordingly at the right time.
(5) In order to facilitate student dining, the card demagnetization caused by non-human factors should be replaced free of charge.
School cafeteria research report III
Investigation report on college students' cafeteria hygiene survey
Investigators:
Investigated by:
Investigation object:
Investigation division of labor:
a: Distribute questionnaires, detailing the basic situation of the survey and research, practices, experience
. > . b: Production of questionnaires, coordination of the survey, the production of a comprehensive survey report.
c: Distribute questionnaires and analyze the various specific perceptions, perspectives and basic conclusions drawn from the materials obtained from the survey research.
d: Distribute questionnaires, put forward methods to solve the problem, countermeasures or the next step to improve the work of the proposal and so on. Survey Methods: The group conducted a questionnaire survey with the purpose of understanding college students' views on cafeteria hygiene, suggestions, and improving cafeteria hygiene.
Questionnaire ***9 questions, the survey object ***50 people, 24 men, 26 women. We used Questionnaire.com to create the questionnaire and generate the results. And the questionnaire is published on the Internet for college students to complete the survey.
Survey situation:
The respondent population is mainly X University students, sample collection of men and women is more average. Students like to eat on campus accounted for most of the 60%, like to eat off campus accounted for 40% of the weight. The cafeteria is very much a large audience and provides great convenience. The reasons for preferring to eat on/off campus are more scattered, with proximity taking the largest share (36%), followed by the reason for the taste of the meal (32%), in order of good environmental hygiene (12%), and others (20%). There are many factors affecting students' dining, and convenience and larger meal size influence students' tendency to dine. The disinfection of tableware in the cafeteria was not recognized by most. 36% of the students thought that the disinfection of tableware was poor, 56% thought that the disinfection of tableware in the school was average, and 8% thought that the disinfection of tableware was very good, which objectively needed some improvement. Students cared less about the air cleanliness of the cafeteria, 50% never noticed, 32% thought the air cleanliness was very poor, and 18% thought the air cleanliness of the cafeteria was very good. Most of the students (72%) have a good habit of throwing the used napkins to the garbage can after the meal, 22% of the students said they would put them directly on the table and 6% of the students would throw the napkins on the floor. Nearly half (46%) of the students expressed indifference to the placement of the trash cans, 30% thought the cafeteria trash cans were reasonably placed, and 24% thought the cafeteria trash cans were not reasonably placed. The vast majority of students (80%) felt that the hygiene of the cafeteria staff had an impact on the dining situation, while 20% felt that it had no impact. 52% of the students rated the overall hygiene of the school cafeteria as acceptable, 28% felt that the cafeteria hygiene did not satisfy them, and 20% felt that the cafeteria hygiene was satisfactory.
Basic conclusions:
1. The school canteen has the unique advantage of distance, and the taste of the dishes is recognized by most people.
2, health satisfaction is lower in the part of the disinfection of tableware, air cleanliness, respectively, the data show that there is more room for improvement.
3, the placement of trash cans is not a big problem for students, and there is less room for improvement.
4. Students have a higher sense of autonomy to throw garbage into the garbage can, and there is still room for improvement for students.
5, the data show that the dining room personnel staff greatly affect the students' dining.
6, the school cafeteria needs to make more improvements in hygiene, the data show that the overall evaluation of students' satisfaction with the school cafeteria hygiene is low.
Survey experience:
1. Make full use of the convenience of the Internet
2. The scope of the survey needs to be expanded 3. Ensure the scientific nature of the survey: diversify the questions and diversify the samples.
Suggestion: From the table, students are still acceptable to the price and taste of the school canteen. However, many students are dissatisfied with the environment and hygiene quality of the cafeteria.
Therefore, schools should focus on the management of cafeteria hygiene.
1. Strengthen the management of food production process hygiene, so that the meals are more healthy and hygienic.
2, strengthen the cleaning and disinfection of tableware, so that students can use it with confidence.
3, the appearance of the restaurant staff should be clean and uniform, and their regular inspection.
4, the arrangement of garbage cans, tableware recycling place should be more reasonable, so that students can be more active in placing tableware, throw garbage, in order to further improve the environment of the cafeteria.